Whole Wheat Miga Bread Recipe. Prepare The Most Exquisite Sandwiches!

This week I suggest you make this whole wheat miga bread recipe in simple steps! A bread to prepare the best crumb sandwiches you can imagine! An exquisite bread, easy to make, super cheap and also much healthier! An ideal recipe for meeting and birthdays or just simply enjoy with the family!

The miga bread is a type of bread characteristic of Argentina, with a compact and flexible crumb. Which is removed from the crust and cut into very thin slices. Which are used as a tops or walls in sandwiches. Depending on the amount of these bread tops that are used, the sandwiches are called single or triple.

The different covers or walls of bread are spread with different ingredients, such as butter, margarine, or a mixture of mayonnaise with milk or water to lighten it. In this way, a better adherence of all the ingredients used is achieved. And in this way the sandwiches are more compact and easy to consume.

These miga sandwiches are a classic of any Argentine cafeteria that is generally toasted. Thus they acquire the famous name of “Tostado” or “Carlitos”. These are usually ham and cheese sandwiches cut into a triangular shape. There is also a version that also has tomato and lettuce known as “Primavera”.

However, miga sandwiches can be prepared with an endless number of ingredients according to personal taste. As well as different types of cold cuts or different kinds of meat (chicken, beef, pork) and fish. In the same way, raw or cooked vegetables, legumes, hard-boiled eggs, salads, etc.

Let’s talk a bit about the recipe:

Making this whole wheat miga bread is very simple to make and does not require a lot of experience to do it. The ingredients are simple and easily accessible in any store. But unlike other bread recipes, this one needs a particular mold to make homemade miga bread (also called english bread or crub bread).

This mold has a rectangular shape with a lid and is available in gastronomy stores. This kind of special mold allows to obtain an even loaf in the form of a block, with abundant compact crumbs and interior humidity. Being block-shaped, the crust can be removed evenly and without waste.

It is a simple preparation but it requires a little effort in its kneading. Whole wheat flours have a lower amount of gluten than the rest of the flours. Therefore, it takes a little more effort to knead it and develop it. Having a kneading machine is a good way to save time and effort.

The dough of this whole wheat miga bread has two rising moments, one when the dough is ready and the other when the dough is placed in the mold and thus acquires its shape. In the latter, it is very important to degas the dough well to avoid gaps in the miga bread.

Another way to avoid gaps in the bread is to place the dough as explained in the instructions. Also, do not forget to prick with a knife or skewer stick. In this way, if there are air bubbles in the dough, they will eliminate themselves by having an escape route.

About cooking:

Its cooking takes a few minutes and it is recommended to be punctual to prevent it from drying out. So you can enjoy a soft, spongy, moist and flexible whole wheat bread. It is important that at the end of cooking, it is removed from the mold immediately to prevent the bread from getting wet.